Spice up your green beans with this classic bit of Sichuan cooking. The beans are fried until blistering, then tossed with pork mince and classic Sichuan flavours of garlic, ginger, chilli and Sichuan peppercorns, resulting in a simple side dish that is packed full of flavour and numbing spice.
This is a popular vegetable dish across China, and can easily be made vegetarian by switching the pork out for shitake mushrooms. The beans are cooked by ‘dry frying’ (gan bian), a popular technique throughout the Sichuan province, which entails frying the beans in oil for around 5 minutes or until they are wrinkled and blistered. They are then tossed with typical Sichuan flavours of chilli, ginger, garlic and of course Sichuan pepper.
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